Pomelo Prawn Salad
1 large pomelo
11 oz (300g) raw medium prawns or shrimp, peeled and deveined, tails intact
3 Asian shallots, thinly sliced
4-5 bird's eye chilies, bruised
1 garlic clove, finely minced
1 oz mint leaves
1/2 oz cilantro leaves
4 tablespoon shredded fresh coconut or desiccated coconut, toasted
3 tablespoon chopped peanuts, toasted
1 1/2 tablespoon fish sauce
2 tablespoon lime juice
2 teaspoon palm sugar or brown sugar
To peel pomelo, slice off the top of the fruit, and score 4-6 deep line from the top to bottom. Peel the skin one section at a time. Remove pith and separate the segments of the fruit and crumble into big chunks discarding any visible seeds.
In a gentle simmering water, poach prawns until they curl up and turn pink.
In a large salad mixing bowl, combine pomelo, prawn, shallot, garlic, chilies, mint, cilantro, and coconut. Set aside.
In a small bowl whisk fish sauce, lime juice, and sugar together.
Just before serving, add the dressing over salad and toss to combine. Sprinkle peanuts on top.